Whether you were scribbling your name next to your crush’s in your notebook, or getting chocolatey treats and roses from secret admirers, whether you believe it’s a consumer’s holiday, or a moneymaking scheme, you can’t deny you secretly indulged in the excitement of Valentine’s Day growing up.

Maybe it was an opportunity to tell James who always hung out by the Jungle Gym how you really felt with a box of chocolate, or maybe they just made the best of the best candy hearts around 14 February. Either way, the store shelves were stacked – and we were buying it.

We still are. Even if just for the next generation of hopeless romantics.

But this year, instead of paying an arm and a leg for a handful of chocolates covered in red foil, we’ve taken every child’s favourite snack – and moms’ favourite snack to make – and made Rice Krispies Hearts.

And don’t worry, the new Rice Krispies recipe only makes them sweeter.

Ingredients:

Recipe and tips:

Pour your melted butter into a mixing bowl and coat the sides of the bowl. This will ensure your marshmallows don’t stick to the sides of the bowl.

Melt your marshmallows. Do so in 30 second intervals in the microwave. If you do them all at once it may just make a delicious monstrous mess.

Add one drop of food colouring and mix well.

Note: We used white marshmallows and food colouring to get the pink colour, but you could use pink marshmallows as well. You may just get a different, sweeter, strawberry taste to the traditional Rice Krispies Treat.